I can still remember being a young child and smelling the delicious mixture of tomato sauce, basil, and cheese wafting up through the rafters of our house. When my mom would make this mouthwatering eggplant parmesan casserole our entire family would clamor for seats at the dinner table because we knew my dad would finish any bite we didn’t take. In fact, if the casserole dish wasn’t too hot, he’d lick the pan clean (true story).
Because my mom was on a perpetual diet, she modified this beloved recipe to lower the fat, but something I always admired was that it didn’t compromise the tummy filling flavors of this dish. Now this casserole is a regular request from my fiancé for dinner and little does he know, he’s eating the “low fat” version of a classic favorite.
Eggplant Parmesan Casserole Ingredients:
- 2 fresh eggplants (medium size)
- 2 whole eggs
- 4 separated egg whites
- Roughly ¼ cup olive oil
- 2 tsp salt
- 3 tsp
- 2 tsp onion powder
- 1 cup all-purpose flower (or whole wheat flour)
- ½ cup cornmeal
- 1 jar low sodium/low sugar tomato and basil sauce
- 2 cups of fresh shaved parmesan cheese
- ½ cup fresh 2% low fat mozzarella cheese
- Slice the eggplants evenly (1/8 inch slices). This is important because you’re going to want them to cook evenly.
- Lay the slices out on a baking sheet on top of towels or two layers of paper towels. Use a pinch of salt and sprinkle a small amount on both sides of each slice. When you’ve filled up a layer, lie another towel or paper towels on top and repeat until all the eggplant is salted and covered. Let this “sweat” for at least 2 hours at room temperature.
- Preheat your oven to 380 degrees.
- Grease one or two baking pans with olive oil and set aside.
- While your oven is heating, combine the 2 whole eggs and 4 egg whites and beat together in a small bowl. In a separate dish mix the all-purpose flour, cornmeal, remaining salt, pepper, and onion salt thoroughly.
- Dip individual slices of eggplant in the egg wash and then transfer them to the breading mixture to coat on both sides. Add each breaded eggplant discs to your baking sheets.
- When a baking sheet is filled, using a spray bottle or a sauce brush, lightly coat the breaded eggplant slices with olive oil, and place in the oven to cook for 10-12 minutes or until slices are golden brown (for easier baking try using parchment paper on the bottom of your baking sheet).
- Once all of your eggplant slices have been breaded and cooked in the oven, add a layer of those slices to the bottom of a casserole dish.
- Next pour the tomato basil sauce to coat the slices evenly (don’t use too much sauce, just a coating is fine), and follow with a of fresh shaved parmesan cheese. Repeat this until you have multiple layers of each ingredient that reach the top of your dish.
- Finally add the low fat mozzarella to the top of the dish and bake in the over for 30 minutes, or until the cheese and sauce are bubbling.
- Remove from the oven and let cool for 15 minutes before slicing and serving.